Chicken And Vegetable Stir Fry With Brown Rice

Ingredients

• 3 cups hot cooked brown rice
• 3 tablespoons low-sodium soy sauce
• 1/4 cup water
• 1 tablespoon honey
• 1 tablespoon cornstarch
• 1 1/2 tablespoons canola or corn oil
• 16 ounces boneless chicken breast, cut into 1-inch cubes
• 2 cloves garlic, minced
• 1 small white onion, cut into small wedges
• 1 cup medium carrots, peeled and thinly sliced
• 1 1/2 cups small broccoli florets
• 1 medium red bell pepper, cut into 1-inch pieces

Method

1. 1 Mix soy sauce, water, honey, and cornstarch in a small bowl; set aside.
2. 2 Heat oil in a wok or large skillet over medium-high heat. Add minced garlic and sauté for 1 minute until golden.
3. 3 Add chicken and cook for 5-6 minutes. Push chicken to the side of the pan.
4. 4 Add onions to the center and cook until slightly tender, then push to the side.
5. 5 Add carrots, broccoli, and peppers separately to the center, cooking each until tender and pushing to the side.
6. 6 Pour the soy sauce mixture into the center and stir until thickened.
7. 7 Mix everything together and serve immediately over hot cooked brown rice.